2. Mix eggs,
cream cheese, and Italian cheese together in large bowl until well blended.

3. Stir in
mushrooms, broccoli, tomatoes, and onions.

4. Unroll dough
and separate into 16 triangles. Arrange in 11 inch circle on foil-covered
baking sheet, with short sides of triangles overlapping in center and points of
triangles toward outside. (There should be a 5 inch diameter opening in center
of circle.)

5. Spoon cheese
mixture onto dough near center of circle. Bring outside points of triangles up
over filling, then tuck under dough in center of ring to cover filling.

6. Bake 35 to
40 min. or until crust is golden brown and filling is heated through.

Special Extra: Top
with additional 1/2 cup shredded cheese before baking.

Mozzarella and Tomato
Salad

Prep Time: 5 minsTotal Time: 5 mins

Ingredients:

1/2 pint cherry tomatoes, halved

1 onion, sliced thinly

4 oz mozzarella cheese, cubed

1 TBS olive oil

Salt and Pepper

basil (fresh is best, but dried will work too)

Directions:

1. Mix all ingredients and serve on the side.

Haha- so we didn't realize that you have to unroll the dough backwards, so I can't say that this is the prettiest thing I've ever made, but it tasted good! There is enough left over for a couple packed breakfasts/lunches too.

This is part of my seven days of dinners with Lidl. We spent under $90.00 for seven meals for a family of four. All meals are toddler and mom approved, and we even bought several desserts! Click here for the rest of the list.